One of Australia’s most beloved and legendary bakeries is making its option to NYC. Bourke Street Bakery — a sequence out of Sydney that started off as a country, tiny nook bakery — has indicators up in Nomad at 15 East 28th St., between Fifth and Madison avenues, with plans to open in the autumn.
Since cooks Paul Allam and David McGuinness opened Bourke Street in 2004, it has grown into an icon in Australia and stays one of the well-liked locations for baked items like pastries and sourdough bread and Aussie treats like sausage rolls. Over time, sandwiches, salads, and soups have additionally been added. There at the moment are a dozen outposts scattered round Sydney, nonetheless owned by the founders, and it’s thought-about an establishment.
This would be the first location outdoors of Australia, and Allam and his spouse Jessica Grynberg moved to New York a yr in the past to run it. The counter-service NYC bakery and cafe could have 50 seats that look into the baking operation, the place all the things shall be made on website, Grynberg says.
A timetable will present when sure breads are popping out of the oven all through the day, and tons of pies, muffins, brioches, brownies, muffins, and different pastries will probably be obtainable, together with the famed ginger creme brulee tart. Savory fare like sandwiches and salads might be served, as will sausage rolls just like the lamb and harissa or pork and fennel. And like places in Australia, it is going to be open all day — from early morning coffee to wine and dessert in the night.
But this isn’t simply one other copy of what’s turn into a well-run machine round Sydney. Allam, who was a savory chef earlier than he acquired into bread, will probably be cooking and baking on website and switching up the menu repeatedly. As the enterprise has grown in Australia, it’s more durable to vary the choices on a constant foundation, he says, and because it’s only one location right here, he can “go back to my roots” of seasonal cooking. An ingredient may find yourself in a tart someday however not be out there the subsequent, and native produce will probably be used. Allam additionally plans to mill his personal flour, with eventual objectives to experiment with fermentation.
“If there is something that comes in from the farm, we’ll use that. We’ll have an ever-changing menu,” Allam says. “It’s something I’ve missed from doing bigger business back home.”
Some of the menu has been adjusted for American tastes. A peanut butter and jam croissant, a pumpkin tart, pecan pie, and a few sponge muffins might be new right here. Meat pies, although common in Australia, have been nixed for New Yorkers and can possible solely be served on particular events like the vacations. (“Pie in America is something that is sweet,” Grynberg says, they usually don’t assume Americans will probably be into the savory pies. She may need some extent; Australian chain Pie Face out of the blue closed all its local locations virtually 4 years in the past.)
Still, the ethos of Bourke Street right here is identical as in Australia. They need it to be “a community bakery,” Allam says, the place individuals of all generations and socioeconomic backgrounds can get bread, pastry, and coffee. Price factors will be similar to these in Australia, with all the things, together with the loafs of bread, touchdown underneath $10.
As to why the primary worldwide outpost is in New York, Allam and Grynberg simply occur to actually love the town. The U.S. can also be uniquely welcoming to Australians, with an easier work visa process. It’s partly why Australian-style cafes — the place high-end coffee and on-point cafe fare are each served — have proliferated so shortly round city. Plus, the couple considers New York a spot that may respect “really good quality food,” Grynberg says. “There’s room for everyone in New York.”
Bourke Street Bakery is predicted to open earlier than November. Stay tuned.